I’ve been making eggplant parmesan for so long now. I have changed my method over the years countless times!
I find that the key ingredient, even if not conventional, is the cream. It adds so much richness that a real dairy meal is supposed to have. I don't think I will ever go back to using marinara/tomato sauce only!
Oh, and also very important… ALWAYS salt the eggplant before baking it, if u dont want to have a watery mess later. You’re welcome.
2 large eggplants, sliced into 1/2 inch thick slices
About 1/4-1/2 cup kosher salt, enough to sprinkle generously
2 eggs, beaten
3/4 cup breadcrumbs
800 ml tomato sauce
2 cups heavy cream
1/2 tsp oregano
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp sugar
1/2 tsp salt
1/2 cup parmesan
3 cups (or more) Shredded mozzarella
DIRECTIONS:
Lay your eggplant slices on a clean kitchen towel. Sprinkle kosher salt on them and let them sit for about 30 min.
Using paper towel, absorb any liquid that escaped your eggplant. Try to dry them as best as you can.
Preheat oven to 400F. Line a baking sheet (or 2) with parchment paper.
Dip each eggplant slice in first the beaten egg, then breadcrumb. Lay on parchment paper. Bake for about 20 min on one side, then flip the eggplant and bake for an additional 10 minutes. The eggplant should be golden on both sides.
In a mixing bowl, combine tomato sauce, heavy cream and spices. Whisk well.
Lower your oven temp to 350F.
In an oven safe baking dish, lay a first layer of sauce then eggplant round. Top with cheese and parmesan then extra sauce. Repeat until you finish all your eggplant.
Cover tightly and place in the oven for 1 hour. Then, uncover and broil for 2-3 minutes.
Enjoy,
Guila
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